2 heads Iceberg Lettuce, Chopped (or salad greens of your choice)
8 ounces, Baby Spinach, Washed And Dried
Salt And Pepper, to taste
8 whole Hard Boiled Eggs, Chopped
16 ounces, Bacon, Cooked And Chopped
4 whole Tomatoes, Chopped
1 bunch Green Onions, Thinly Sliced
8 ounces, Cheddar Cheese, Grated
1 bag (10 Ounce) Frozen Peas, Partially Thawed
FOR THE DRESSING:
1/2 cup (Real) Mayonnaise
1/2 cup Sour Cream
1 Tablespoon Sugar (more To Taste)
Fresh Dill, Chopped
In a clear glass bowl, layer salad ingredients in the order they appear above, concentrating ingredients around the perimeter of the bowl and filling in the center with lettuce, if needed. End with the layer of peas.
Combine dressing ingredients in a separate bowl and mix well. Pour over the top of the peas and spread to cover, bringing dressing all the way out to the edges of the bowl. Sprinkle with fresh dill.
Cover and refrigerate for up to 8 hours. Toss just before serving.
Connie, Vickie, Helen and Sandy - weary of always swapping recipes for Thanksgiving, Christmas and entertaining -- we decided to post them here. They are mostly southern, as we are -- proudly hailing from Kingsport, Tennessee, Dobyns-Bennett High School, and Trevecca Nazarene College.
Butter, mayo, and southern accents are key ingredients. Hope you enjoy - we certainly have!